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Mom's Stuffed Pattypan Squash

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“This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso Ranchero. On Italian night, I'll add a pinch of Italian seasoning and use mozzerella cheese.”
READY IN:
35mins
SERVES:
4
YIELD:
4 pattipans
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
  3. Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
  4. Turn off heat, add cheese and crushed saltines to white sauce and stir.
  5. Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
  6. Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
  7. Fill squash with the sauce, pouring the excess over the top.
  8. Bake for about 15 minutes, or until done.
  9. Note: If using table salt, use only a pinch rather than 1/8 t.

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